Vegetable Cheese Cutlet with step-by-step photos and instructions. The term “vegetable cheese cutlet” already makes everyone appetizing. Imagine the crispiness on the outside and the cheese melting in your mouth on the inside of this delicious cutlet.
What is Vegetable Cheese Cutlet?
Vegetable Cheese Cutlets are the ultimate crispy, cheesy snack that’s super easy to make and packed with flavor. Think of it as comfort food in every bite! These cutlets are made by mixing boiled potatoes with veggies like cabbage, capsicum, and onions, tossing in some aromatic spices, and of course, plenty of gooey cheddar cheese. Once you shape them into cutlets, coat them with breadcrumbs, and fry them up until golden and crispy, you get a snack that’s both satisfying and indulgent.
They’re perfect for pretty much anything—an evening snack, a party appetizer, or even a side dish with your favorite dipping sauce. Honestly, I didn’t get fancy with this recipe. It’s just a simple veggie mix with shredded cheddar cheese for that melty, cheesy goodness. The best part? You don’t need anything special—just use whatever veggies you’ve got at home, and you’ll have these cutlets ready in no time!
Vegetable Cheese Cutlet: A Family Favorite Recipe
One dish that always brings happiness in my house is these veggie cheese cutlets. They’re an all-time favorite, especially with my kids—they’re total cheese lovers! These cutlets work great as an appetizer or even as a side with flavorful rice dishes like Veg Pulao, Potato Capsicum Pulao, Gobi Matar Pulao, Ghee Rice, or Indian Egg Fried Rice. Trust me, this is the ultimate vegetable cutlet recipe!
Alternatively, serve these golden and crispy Vegetable Cheese Cutlets with your favorite dipping sauce, ketchup, or a tangy mint chutney. They pair wonderfully with a cup of hot tea or coffee.
Pro Tips:
Enjoy these Vegetable Cheese Cutlet hot with some tangy tomato ketchup for the best taste. For perfect results:
- Don’t overcrowd the pan while frying; it helps keep things crispy.
- Be careful not to overcook the veggies. Cabbage and capsicum cook fast and can release water if overdone, making the mixture soggy.
Another Tips for Perfect Vegetable Cheese Cutlet
Note that cheese can sometimes get sticky, making it messy to dip in the slurry and breadcrumbs and causing cutlets to lose shape. I strongly recommend using a fork to dip the shaped cutlet into the slurry and breadcrumbs. Ensure the oil is at the right temperature when dropping the cutlets; if it’s not hot enough, they may fall apart, and if too hot, they’ll brown too quickly. We want to avoid both.
Ingredient Substitutes
- Cheese: Use mozzarella cheese instead of cheddar for a different flavor.
- Vegetables: Peas can be used in place of capsicum for a variation.
Enjoy making and munching on these scrumptious cheese cutlets! They are sure to become a favorite in your home too.
Vegetable Cheese Cutlet
Description
These delicious cheesy vegetable cutlets are a perfect combination of mashed potatoes, vibrant veggies, and melted cheese, all coated in a crispy breadcrumb layer. Ideal as an appetizer or a snack, they are easy to prepare and make for a hearty, satisfying dish. The blend of spices and fresh ingredients ensures a flavorful bite in every piece, making them a hit at any gathering or family meal. Enjoy them with your favorite dipping sauce for an extra kick!
Ingredients for the Cheese cutlets
Instructions on how to Make the Cheese Cutlet
Instructions on how to make the Cheese Cutlets
Instructions on how to make the Cheese Cutlets with step-by-step photos
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Prepare the Potatoes:
Boil the potatoes for 10-12 minutes over medium flame until cooked.
Once cooled, peel the skin and mash the potatoes until smooth.
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Cook the Vegetables:
In a pot, heat the oil and add cumin seeds. Sauté for a few seconds.
Add the ginger garlic paste and sauté over low flame for a few more seconds.
Add the sliced onions and cook over medium flame until translucent.
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Toss in the sliced green chilies and sauté briefly.
Add the shredded cabbage, thinly sliced capsicum, and 1 tsp salt. Sauté over medium flame for 2 minutes.
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Mix in the mashed potatoes and combine well.
Sprinkle 1/2 tsp garam masala and cook for 3 minutes over medium flame. Set the mixture aside to cool completely.
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Form the Cutlets:
Once cooled, add the breadcrumbs to the mixture and mix well.
Incorporate the shredded cheddar cheese until fully combined.
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Prepare the slurry by adding 3 tbsp of plain flour and 1/2 cup of water. Mix till no lumps.
Take a lemon-sized portion of the mixture and shape it into desired shapes.
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Prepare for Frying:
Dip each cutlet into the slurry
Coat each cutlet with breadcrumbs.
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Fry the Cutlets:
Heat oil in a kadai for deep frying.
Once the oil is hot, drop the cutlets in one by one.
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Fry over medium flame until golden brown.
Remove and drain excess oil on a paper towel.
